Baked onion dip (jed)



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Swedish Limpa Bread

1 ½ cups warm water

2 Tbsp butter

2 pkgs. Yeast

1 tsp anise seeds

1/4 cup molasses

2 ½ cups rye flour

1/3 cup sugar

2 ½ cups white flour

1 Tbsp salt

Measure warm water into large, warm bowl. Add yeast and stir until dissolved. Stir in molasses, sugar, salt, softened butter, anise seeds and rye flour. Beat until smooth. Mix in enough white flour to make soft dough. Turn onto lightly floured board. Knead until smooth and elastic; about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough.

Turn out onto lightly floured board. Divide dough in half and shape into two round slightly flattened loaves. Place on greased baking sheets, sprinkled with flour. Cover and let rise in warm place until doubled; about 1 hour. Bake at 375 degrees for 35 minutes or until done.


WHITE BREAD by Michelle Miskin

Dissolve yeast:

1/4 cup warm water

1/2 tsp sugar

2 tsp yeast
Mix well:

1 cup warm milk

1 1/2 tbsp melted shortening

1 1/2 tbsp sugar

1 1/2 tsp salt

1 cup flour


Add yeast to milk mixture. Add enough flour (1 cup at a time) to make soft dough. Turn onto lightly floured surface and knead until smooth and elastic (about 10-12 minutes). Place in lightly greased cookie sheet and cover. Allow to double in size. (Can use a proofing oven.) Place a shallow pan with about 1/2 inch of water into the oven. Preheat to 200. Turn it off and put dough into the oven. Will double in about ten minutes.
Punch down and knead five minutes. Shape into loaf. Cover and let rise until double. Bake for 0-35 minutes in a 350 degree oven.

White Bread  By Joyce Miskin
Dissolve 2 pkgs. (2 Tbsp.) yeast in ½ cup warm water (not quick rising) with ½ tsp. sugar

Mix in large bowl:

½ cup sugar

1 Tbsp. salt

1 cup instant powdered milk (1/2 cup non-instant) 

(Instead of powdered milk, I think you could use milk in place of the water and it would still work)

4 cups warm water
Add dissolved yeast and 6-7 cups flour and mix.  Add ½ cup oil.  Add 4-5 cups more flour until very thick. Let stand 10 min., then knead down until smooth and stiff. Let stand for approx. 1 hr. Knead down again. Let stand another hour, knead down and divide into 4 loaves. Put in greased pans. Let rise about 30 min. Bake in 350 degree oven for 30 min.

(The original recipe says to cook at 300 degrees for 50-55 min. I guess that would make softer crust and moist inside, I don’t really know. I’ll have to try cooking it like this and see the difference.)


Zucchini Bread By Joyce Miskin

2 cup peeled, grated zucchini

1 cup cooking oil

2 cup sugar

3 eggs, beaten

3 tsp. vanilla

Sift together the following:

3cup flour

1 tsp. soda

1/4 tsp. baking powder

3 tsp. cinnamon

1 tsp. salt


Beat oil, sugar, eggs, and vanilla together. Add sifted dry ingredients.

Add grated zucchini. Mix well. Pour into 2 greased and floured loaf pans.

Bake 350 degrees for 45-50 min.


ZUCCHINI BREAD (CHERRI) By Cherri Hart

Combine with fork until mixed thoroughly:

1 cup sugar

1 orange rind, grated

Beat well:

3 eggs, well beaten

1 cup oil

1 ½ cup sugar

Mix in orange sugar from above

Mix in:

2 tsp. vanilla

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1/4 tsp. Baking Powder

2 cup grated zucchini, slightly drain if frozen

3 1/2 cup flour

1 cup coconut
Mix eggs, oil, sugar and seasonings, beat until light and fluffy. If using frozen zucchini, slightly drain. Add remaining ingredients. Bake in two regular bread pans or 6 mini loaf pans. Bake 50-60 minutes at 350 degrees. (Less for mini loaf pans). Good with glaze of orange juice, butter, and powdered sugar.

ZUCCHINI BREAD by Phyllis via Stephanie Hart


2 cups sugar

3 eggs


1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1 cup oil (vegetable)

2 cups peeled and shredded zucchini

3 cups flour

1 tsp salt

¼ tsp baking powder


Cream sugar and eggs adding 1 egg at a time and beat well after each. Add oil and other ingredients. Bake at 325 for 50 minutes.

Orange Coconut ZUCCHINI BREAD

1 cups sugar

1 orange rind, grated
3 eggs

1 cup oil (vegetable)

1 ½ cups sugar
2 tsp vanilla

1 tsp salt

1 tsp baking soda

¼ tsp baking powder

1 tsp cinnamon

2 cups peeled and shredded zucchini

3 cups flour

1 cup coconut

Mix sugar and orange rind. Beat with eggs, oil, and sugar. Add other ingredients. Bake at 350 for 50 minutes. Makes two loaves

WHOLE WHEAT (RED) BREAD by Kathleen Sneddon

1 ½ Tbs. yeast

2 ¾ cups warm water

¼ cup honey’1/3 cup plus 1 Tbs. oil

7-8 cups whole wheat flour

1 cup powdered milk

2 tsp. salt


  1. Dissolve yeast in the water.

  2. Add honey and oil and mix well

  3. Mix 6 cups of the flour powdered milk and salt in a mixing bowl

  4. Add liquid to the flour mixture

  5. Mix and knead, adding flour until it is the right consistency ( 1-2 cups more flour)

  6. Let rise in a large bowl until double in bulk

  7. Grease 2 loaf pans, form dough into loaves, and let rise again

  8. Bake at 350 degrees for 35-40 minutes

MODIFICATIONS: I substitute some white wheat instead of using 100% red wheat, although my daughters successfully use 100% red. I also add ¼ cup Vita Wheat Gluten. I mix only half of the flour, beat well (I use a Bosch Mixer), and allow to rest for about 20 minutes to make a “sponge”; then I add the rest of the flour and knead as directed.



WHEAT BREAD -HALF WHITE, HALF (RED) by Sue Miller


Mix: 5 cups warm water 2 Tb yeast (sprinkle over water and let rise 5 minutes)

1 ½ Tb salt

2/3 cups sugar
Add 2/3 cups oil

1 egg


1 cup instant powdered milk

13 cups flour


NOTE: with 13 cups flour, first add 7 cups whole wheat and mix for 10 minutes; then add 6 cups white flour and mix. Knead for 10 minutes. (This is by hand, if using a Bosch, proceed as you normally do)
Divide dough into 4 pieces; shape into loaves. Put in pans and let rise until double in size. While rising, cover dough with loose plastic wrap or a damp cotton cloth. Bake 35 minutes at 350 degrees.


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